Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
German Sourdough Rye Bread (Roggenmischbrot) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. German Sourdough Rye Bread (Roggenmischbrot) is something which I’ve loved my whole life. They’re fine and they look wonderful.
Hallo, Leute! (Hello, people!) This recipe had several firsts for me: I weighed ingredients in grams, I used a temperature probe to see if the bread was. This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge. Rye breads are very popular in Germany and many different recipes abound.
To get started with this particular recipe, we must prepare a few components. You can cook german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):
- Take *** Rye Sourdough ***
- Make ready Rye flour
- Prepare water (175 ml)
- Prepare rye sourdough starter
- Prepare *** Wheat Flour Biga ***
- Get white bread flour
- Prepare water (175 ml)
- Prepare dry yeast or 0.2 g fresh yeast
- Take *** Main Dough ***
- Take rye flour
- Get spelt flour
- Prepare barley malt or molasses (optional)
- Take salt
- Get *** Optional Mix-in ***
- Prepare dry figs (2 large, chopped up)
- Take choppped walnuts
Adapted from: Classic Sourdoughs by Ed and Jean Wood. Mix in the rye flour and the all-purpose flour, one cup at-a-time until it is too hard to mix by hand. Transfer the dough to a floured work surface and knead it until it is smooth and elastic. Sourdough Rye Bread has complex flavor thanks to sourdough starter, rye flour & a dash of malt syrup.
Steps to make German Sourdough Rye Bread (Roggenmischbrot):
- Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
- Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
- After 20 hours, mix together the 2 pre-doughs.
- Then mix in the rest of the ingredients for the main dough.
- Remove from bowl and knead on a floured surface.
- Knead for 15-17 minutes until smooth.
- If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
- Form into a ball, return to a large bowl and let rise for 90 minutes.
- Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
- While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
- After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
- Put in center rack and pour in some boiling water into the pan so it steams up.
- Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
- Remove and let complete cool on a rack.
The dough will be soft and a. I'm very sorry but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour water and salt. Sourdough bread comes in many types, depending on the flour used, and this makes a dense rye loaf. In any case it is made with a sourdough starter, rather than packaged yeast, which uses the yeasts that occur naturally in the atmosphere and on flour.
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